White Spinach Artichoke Lasagna Recipe

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If you’re looking for a dish that combines rich flavor with a nutritious twist, White Spinach Artichoke Lasagna is your perfect match. This dish is more than just a classic lasagna—it’s an exciting culinary adventure where creamy white sauce blends beautifully with fresh spinach and tender artichokes, all layered between perfectly cooked pasta sheets.

It’s a decadent, yet light, vegetarian delight that transforms a simple meal into a luxurious experience. With every bite, you’ll be immersed in a symphony of flavors—rich, creamy, and savory, but still light enough to leave you craving more.

What are you waiting for? Treat yourself and your loved ones to this showstopper that brings elegance to the table with every layer. It’s time to indulge in a dish that’s not just a meal, but an experience.

This recipe combines the creamy richness of a white sauce with the delicate flavors of spinach and artichoke, making it a perfect vegetarian lasagna. It’s creamy, savory, and a great alternative to traditional lasagna.

Ingredients:
For the White Sauce:
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 4 cups whole milk (or 2% milk)
  • 1 cup heavy cream
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon sea salt
  • 1 teaspoon white pepper
For the Main Filling:
  • 1 cup fresh spinach, chopped
  • 1 cup artichoke hearts, drained and chopped
  • 12 lasagna noodles (either cooked or no-boil)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
Instructions :
1. Prepare the White Sauce:
  1. In a medium saucepan, melt the butter over medium heat.
  2. Add the flour and whisk constantly for 2 minutes to form a roux (golden in color but not burnt).
  3. Gradually add the milk while continuously whisking to avoid lumps. Once all the milk is added, continue whisking until the sauce thickens, about 5-7 minutes.
  4. Stir in the heavy cream, garlic, nutmeg, salt, and white pepper. Allow it to simmer for another 2-3 minutes until the sauce is smooth and creamy. Set aside.
2. Prepare the Spinach and Artichoke Filling:
  1. In a pan, heat the olive oil over medium heat and sauté the chopped onions for 2-3 minutes until softened.
  2. Add the chopped spinach and artichokes to the pan. Cook for 3-4 minutes until the spinach wilts and everything is well mixed. Season with thyme and black pepper.
  3. Remove from heat and set aside.
3. Assemble the Lasagna:
  1. Preheat the oven to 375°F (190°C).
  2. Spread a thin layer of the white sauce at the bottom of a 9×13-inch baking dish.
  3. Place a layer of lasagna noodles over the sauce (if using traditional boiled noodles, make sure they’re drained and cooled; if using no-boil noodles, simply place them directly into the dish).
  4. Add a layer of the spinach-artichoke mixture over the noodles, followed by a layer of ricotta cheese and mozzarella cheese.
  5. Pour some of the white sauce over the cheese layer, then repeat the layering process (noodles, spinach-artichoke mixture, cheeses, sauce) until all ingredients are used, finishing with a layer of sauce and a generous amount of Parmesan cheese on top.
  6. Cover the dish with aluminum foil and bake for 25-30 minutes. Then, remove the foil and bake for another 10 minutes to allow the top to brown and become bubbly.
  7. Let the lasagna rest for 10 minutes before slicing and serving.

Enjoy your creamy, delicious White Spinach Artichoke Lasagna.

White Spinach Artichoke Lasagna is not only delicious but also packed with health benefits, thanks to the vitamins and fiber from spinach and artichokes. The creamy white sauce perfectly complements the fresh flavors, making each bite irresistible. It’s a comforting and nutritious meal that offers both great taste and wholesome goodness in every layer, crafted by Chef Anna.

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